Vegan Potato Soup

Ingredients:

-2tbl gf flour

- 2 tablespoons olive oil

- 1 large onion, diced

- 3 cloves garlic, minced

- 4 large potatoes, peeled and diced

- 4 cups vegetable broth

- 1 cup unsweetened almond milk (or any other plant-based milk)

- 1/2 teaspoon dried thyme

- 1/2 teaspoon dried rosemary

-Red Pepper Flakes

-All season salt

- 1 bay leaf

- 1 cup fresh spinach, chopped

- Salt and pepper to taste

- Fresh chives and toasted jalapeños for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

2. Add the minced garlic and gf flour to the pot and sauté for another minute until fragrant.

3. Add the diced potatoes, vegetable broth, almond milk, dried thyme, dried rosemary, and bay leaf to the pot. Stir everything together.

4. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender and easily pierced with a fork.

5. Remove the bay leaf from the pot.

6. Using an immersion blender or a regular blender (in batches), carefully puree the soup until smooth and creamy. If using a regular blender, make sure to vent the lid to avoid any steam buildup.

7. Return the pureed soup to the pot and stir in the chopped spinach. Cook for an additional 3-4 minutes until the spinach wilts.

8. Season with salt and pepper to taste.

9. Ladle the soup into bowls and garnish with fresh chives or parsley.

Your vegan potato soup is now ready to enjoy! Serve it with some corn bread on the side for a satisfying and comforting meal. This recipe is easy to customize, so feel free to add your favorite vegetables or herbs to make it even more flavorful. Enjoy!